Persian Cauliflower Kuku

Serves 6

In the Middle East, eggs are very popular and form a staple part of the diet. Many will start their day with a breakfast of fried eggs, fresh bread, walnuts and a type of cheese similar to a mild feta. Iranians are especially fond of an egg dish called Kuku, a type of omelette similar to an Italian frittata and the Arabic eggah. It is filled with vegetables or herbs and is delicious eaten straight from the oven or fridge! It can be served as an appetiser with bread or as a simple lunch or supper with yoghurt, salad and bread. They are also ideal for picnics as well, serve in some crusty bread.

Below is a take on our favourite kuku which is made with cauliflower and is a little more elaborate than most kukus. But you can use any vegetable such as courgettes, aubergines, asparagus, mushrooms or spinach instead.

Ingredients

6 eggs

½ tsp baking powder

1 tbsp flour

120ml milk/ soya milk

8 tbsp parmesan cheese grated

60ml vegetable oil/butter

1 small red onion, peeled and thinly sliced

2 cloves garlic, peeled and crushed

1 small head of cauliflower coarsely chopped

2 tsp salt

½ tsp freshly ground black pepper

1 tsp ground cumin1/4 tsp ground paprika

¼ tsp turmeric

Pinch of cayenne pepper

4 tbsp chopped parsley

Method

1. Whisk up the eggs in a mixing bowl and then add the baking powder, flour, milk and cheese and lightly whisk.

2. In a medium sized non-stick frying pan heat the oil/butter on a low heat. Add the onion and cook until translucent for about 5 minutes, do not let it brown. Add the garlic, cauliflower, salt, pepper, cumin, paprika, turmeric and parsley and stir fry for approx 10 minutes until the cauliflower is soft.

3. Pour the egg mixture over the cauliflower in the pan. Cook over a low heat for about 10 minutes until it has set. Meanwhile turn on your grill to a medium heat and place the pan underneath to brown the top of your kuku.

4. Turn out onto a plate and either serve hot or cold with fresh bread and a herb salad and yoghurt.